In my family, we always called it hamburger, whether it was a hamburger grilled and served on a bun with mustard and pickles, or the meat in Sloppy Joes, tacos, stuffed peppers, meatloaf and numerous other "comfort food" recipes.

In the grocery meat counter, it's called "ground beef," and is usually ground chuck steak or ground round steak in various grades of lean.

For those limiting their beef intake, ground turkey or chicken can be substituted for any of these recipes.

As the cold lingers and the months before golf seem endless, perhaps some of these recipes will bring you warmth.

Salisbury Steak with Onion Gravy

1 egg

1 can (10- 1/2 ounces) condensed French onion soup, undiluted, divided

1/2 cup bread crumbs

1/4 teaspoon salt

Pinch pepper

1-1/2 pounds ground beef

1/4 cup water

1/4 cup ketchup

1 teaspoon Worcestershire sauce

1/2 teaspoon prepared mustard

1 tablespoon all-purpose flour

2 tablespoons cold water

6 cups hot cooked egg noodles

Chopped fresh parsley, optional

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties.

In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties.

Combine flour and water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired. Yield: 6 servings.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications, 2008)

Half-Hour Spaghetti Sauce

1 garlic clove, minced

1/2 cup chopped onion

1 pound ground beef

1 can tomato soup

1 can tomato paste

2 cups water

1 teaspoon salt

1 teaspoon oregano

Brown ground beef, onion and garlic; drain. Add tomato soup, tomato paste, water, salt and oregano. Simmer 30 minutes or until the desired consistency is reached. Serve over cooked spaghetti. Yield: 6 servings spaghetti sauce.

(Recipe courtesy of Helen Hart in "Laramie County Cow-Belles Beef and More")

Beef Chimichangas

1 pound ground beef

1/2 cup finely chopped onion

1 can (16 ounces) refried beans

3 cans (8 ounces each) tomato sauce, divided

2 teaspoons chili powder

1 teaspoon minced garlic

1/2 teaspoon ground cumin

12 flour tortillas (10 inches)

1 can (4 ounces) chopped green chilies

1 can (4 ounces) chopped jalapeno peppers

Oil for deep-fat frying

1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the onion, beans, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Spoon about 1/3 cup of the beef mixture off-center on each tortilla. Fold the edge nearest the filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.

In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375 degrees. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen.

Note: These may be baked instead of fried. Brush with melted butter and bake at 350 degrees for 25 to 30 minutes or until golden brown. (If frozen, thaw before baking).

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications, 2008)

Reunion Casserole

1 pound ground beef

1/2 pound bulk pork sausage

1 cup chopped onion

2 cups shredded cheddar cheese, divided

1 green pepper, chopped

1 (12-ounce) can whole kernel corn, drained

1 (10-3/4 ounces) can condensed tomato soup, undiluted

1 (8-ounce) can tomato sauce

1/3 cup stuffed olives

1 garlic clove, minced

1/2 teaspoon salt

8 ounces wide egg noodles, cooked and drained

In a large Dutch oven, brown beef, sausage and onion. Drain off fat. Stir in 1 cup cheese, green pepper, corn, soup, tomato sauce, olives, garlic, salt and noodles. Place in a 13 by 9-inch baking pan. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer. Yield: 8 to 10 servings.

(Recipe courtesy of "Laramie County Cow-Belles Beef and More")

Hearty Meat Pie

Pastry for two double-crust pies

2 cups grated peeled potatoes

1-1/4 cups diced celery

1 cup grated carrots

1/4 cup chopped onion

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

3/4 pound uncooked lean ground beef

Mushroom Gravy (for each pie)

1 can (4 ounces) mushroom stems and pieces

2 tablespoons all-purpose flour

2 tablespoons vegetable oil

1 teaspoon beef bouillon granules

4 drops browning sauce, optional

Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-inch pie plate. In a bowl, combine the next seven ingredients; add beef and mix well. Spoon half into crust. Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months. Bake second pie at 375 degrees for 15 minutes. Reduce heat; bake at 350 degrees for 1 hour.

Meanwhile, drain the mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. In a saucepan, cook the mushrooms and flour in oil until bubbly. Remove from the heat; stir in the bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute. Stir in browning sauce if desired. Serve with meat pie. To use frozen meat pie, bake at 375 for 70 minutes. Make gravy as directed. Yield: 2 pies (6 to 8 servings each).

(Recipe courtesy of "Best of Country Potluck Recipes," Reiman Publications)

Hearty Baked Beans

1 pound ground beef

2 large onions, chopped

3/4 pound sliced bacon, cooked and crumbled

4 cans (15 ounces each) pork and beans

1 bottle (18 ounces) honey barbecue sauce

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/4 ounces) lima beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1/2 cup packed brown sugar

3 tablespoons cider vinegar

1 tablespoon Liquid Smoke, optional

1 teaspoon salt

1/2 teaspoon pepper

In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Transfer to a 5-quart Dutch oven. Stir in the remaining ingredients. Cover and bake at 350 for 1 hour or until heated through. Yield: 18 servings.

(Recipe courtesy of "The Ultimate Ground Beef Cookbook," Reiman Publications, 2008)

Chili in No Time

1-1/2 pounds ground beef

1 medium onion, chopped

1 can (28 ounces) crushed tomatoes

1 jar (30 ounces) spaghetti sauce

2 cans (16 ounces each) kidney beans

2 to 4 tablespoons chili powder

In a large kettle or Dutch oven, brown beef and onion; drain. Add remaining ingredients; simmer for at least 15 minutes, stirring occasionally. Yield: 10 servings (2-1/2 quarts).

(Recipe courtesy of "Best of 30 Minute Recipes," Reiman Publications)

Slow-Cooked Cabbage Rolls

1 large head cabbage

1 egg, beaten

1 can (8 ounces) tomato sauce

3/4 cup quick-cooking rice

1/2 cup chopped green pepper

1/2 cup crushed saltines (about 15 crackers)

1 envelope onion soup mix

1-1/2 pounds lean ground beef

1 can (46 ounces) V8 juice

Salt to taste

Grated Parmesan cheese, optional

Remove core from cabbage. Steam 12 large outer leaves until limp; drain well. In a bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up completely to enclose the filling. Secure with toothpicks if desired.

Place cabbage rolls in a slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6 to 7 hours or until filling recipes 160 degrees. Just before serving, sprinkle with salt and cheese if desired. Yield: 6 servings.

(Recipe courtesy of "Best of Country Slow Cooker Recipes Volume 2," Reiman Publications)

Potluck Hot Dish

1 pound ground pork

1 pound ground beef

1 large onion, chopped

1 medium green pepper, chopped

1 package (7 ounces) elbow or ring macaroni, cooked and drained

2 cans (14-3/4 ounces each) cream-style corn

2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 teaspoon salt

1/2 teaspoon pepper

Seasoned salt to taste

1/2 cup dry bread crumbs

2 tablespoons butter, melted

In a large skillet, cook the meat, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in macaroni, corn, soups and seasonings.

Transfer to a greased 13 by 9-inch baking dish. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 350 for 45 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 12 servings.

(Recipe courtesy of "America's Best Church Supper Recipes," Reiman Publications)

Community News editor Sally Ann Shurmur can be reached at (307) 266-0520; sallyann.shurmur@trib.com or see her profile and blog at my.trib.com/Sal/blog